26 Aug 2013
Tempered Potatoes(Ala Themparaduwa)
This potato dish is made very often in Sri Lankan households and it’s one of my favourites. The authentic Sri Lankan tempered potatoes are not deep fried, but tempered with a little oil. Deep frying the potatoes adds more flavour to the dish. If you prefer the authentic way you can skip the deep frying.
Ingredients:
- 500g of par boiled potatoes
- 3 large onions sliced
- 10- 12 curry leaves
- 2 inch cinnamon stick
- 1/4 tsp turmeric
- 1/2 – 3/4 tsp mustard seeds
- 1-2 tsp dried red chilli flakes
- Salt to taste
- Oil for deep frying + 1 1/2 tbsp oil for tempering
Method:
- Cut the par boiled potatoes into wedges
- Heat oil in a pan for deep frying and fry the potatoes until its slightly golden brown. Keep the fried potatoes aside.
- Keep a frying pan on medium heat ( I used a non stick pan )and add 1 1/2 tbsp of oil
- Add the mustard seeds , cinnamon stick and curry leaves. Let the mustard seeds pop.
- Next add the sliced onions and cook for 1 minute . Add the potatoes, turmeric and salt .
- Stir fry the potatoes for 5 minutes on low heat until the onions are slightly golden brown.
- Lastly add the red chilli flakes cook for a minute .
- Serve warm with rice/ roti/ bread
